My secret to keeping it from becoming too dry is to add just a bit of Carnation Evaporated milk, regular milk will work too. I prefer to evaporated milk because it's creamier and it will give it a nice consistency

I boil 5 LBS. potatos whole till knife tender,put them in the sink and cool with cold water till just warm.Peel and chop into small pieces. Chop 1 small onion very fine.
Chop 2 sticks of celery very fine,1 small green pepper choped fine.
Pour it all into a deep bowl. Pour 1/2 cup of cider vinager over top and mix together. Add salt and pepper to taste. Mix in 1whole jar of mayo.
Sometimes I add bacon and eggs.
I have been told that I make the best potato salad in the world,it could be b

Gourmet Diary, I am with you. The secret to my potato salad is the addition of sour cream with the mayo and a small amount of mustard. I learned this from a Jewish Deli I used to go to who made the best potato salad I had ever eaten. They told me the secret was the sour cream. I also always use eggs, celery and stuffed green olives chopped up and then sliced and put on top as decoration along with sliced eggs. A hit every time, even if I do say so myself, but then there has to be a reason I am t